Tuesday, September 27, 2011

Pasta with Creamy Italian Sweet Pepper Sauce

I bought a few Italian sweet red peppers at the farmers market last week. I hadn't cooked with them before, but they looked so fresh and tempting. They are similar to a bell pepper, only longer and more narrow. And they taste even sweeter than its bell pepper counterpart. I first thought about stuffing them with goat cheese and then roasting them. Then I got a little addicted to the goat cheese one morning and promptly ran out. Oops. So, a new sauce emerged.

Add the peppers (deseeded and trimmed), garlic, and a pinch of salt to a food processor. Process until smooth. Remove the pepper mix and add to a medium sized skillet over medium to high heat. Add a dash of the chili powder to offset the sweetness of the peppers. Then add the cream cheese and milk. Continually mix well and cook for about 5 minutes. Toss with the pasta and add the torn basil on top. Serve while hot.

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About Me

I grew up watching and learning from my dad cooking in the kitchen. He somehow managed to take what looked like "nothing to eat" and turn it into a feast. He taught me how to appreciate and love food.
It seems like life has a habit of getting in the way of what we all rather be doing (eating and cooking mostly!). Sometimes you have to slow down and make real food. It's one of the best comforts available.